Cuisine Latin American South American Peruvian Peruvian Arroz con Pollo (Peruvian Rice and Chicken) 4.5 (2) 2 Reviews 4 Photos This is a Peruvian rice and chicken dish made with cilantro and a special Peruvian kick. It's very delicious, my Peruvian father-in-law said that mine was even better then his sister's - who is one of the best cooks in the family (besides my mother-in-law)! Goes great with Huancaina sauce and salsa Criolla. Submitted by Amber Berrocal Published on February 13, 2020 Save Rate Print Share Close Add Photo 4 4 Prep Time: 15 mins Cook Time: 1 hr 20 mins Total Time: 1 hr 35 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 3 skinless, boneless chicken breasts, cut in half salt and ground black pepper to taste ½ cup vegetable oil, divided, or as needed ½ red onion, diced 3 cloves garlic, minced 1 ½ bunches cilantro leaves, lightly chopped 1 tablespoon aji amarillo chile paste ½ cup chicken broth 1 red bell pepper, diced 2 ½ cups water, or more as needed 2 cups uncooked white rice 1 (10 ounce) package frozen peas and carrots Directions Season chicken with salt and pepper. Heat a large saucepan over medium-high heat with enough oil to coat the bottom. Brown chicken in the hot oil on all sides, 5 to 7 minutes total. Remove chicken onto a plate. Pour more oil into the pan and add onion; saute until translucent, about 5 minutes. Add garlic and saute, 1 to 2 minutes. Stir in cilantro, chile paste, salt, and pepper and saute until cilantro turns dark green, 3 to 5 minutes. Pour in chicken broth and deglaze, scraping the browned bits off the bottom of the pan with a wooden spoon. Bring to a light simmer; let simmer for 3 to 5 minutes. Transfer mixture carefully to an electric blender and puree. Heat more oil in the same pan over medium-high heat; saute bell pepper until soft, about 5 minutes. Return cilantro mixture to the pan and add chicken. Cover, reduce heat to low, and cook until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. Remove chicken from the pan. Add water and rice, adding more water if it doesn't look like enough. Bring to a boil; place a lid on the pan, reduce heat to low, and cook until all liquid is absorbed and rice is tender, 20 to 40 minutes. Stir in peas and carrots and chicken and warm through, 5 to 10 minutes. I Made It Print Nutrition Facts (per serving) 501 Calories 21g Fat 60g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 501 % Daily Value * Total Fat 21g 27% Saturated Fat 4g 18% Cholesterol 33mg 11% Sodium 209mg 9% Total Carbohydrate 60g 22% Dietary Fiber 4g 13% Total Sugars 2g Protein 19g 37% Vitamin C 35mg 39% Calcium 53mg 4% Iron 4mg 22% Potassium 404mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.